Victoria Sponge Cake
Victoria Sponge Cake

Hey everyone, it’s Louise, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, victoria sponge cake. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Victoria Sponge Cake is one of the most favored of recent trending foods in the world. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions every day. They are nice and they look fantastic. Victoria Sponge Cake is something which I’ve loved my entire life.

Compare Prices on Victoria Sponge Cake Pan in Bakeware. A Victoria Sponge was the favorite sponge cake of Queen Victoria, and has since become a tried-and-true recipe for tea-time sponge cakes. Victoria Sponges are generally filled with jam, and are undecorated on the top, but you can serve each piece with a dollop of whipped cream, or shake some powdered sugar over the top if you'd like.

To begin with this particular recipe, we have to first prepare a few components. You can cook victoria sponge cake using 11 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Victoria Sponge Cake:
  1. Make ready 3/4 cup unsalted butter at room temp
  2. Take 3/4 cup caster sugar
  3. Get 3 eggs beaten
  4. Make ready 1 1/2 cup plain flour
  5. Take 2 tsp baking powder
  6. Get 1/2 tsp salt
  7. Get 2 tbsp milk
  8. Prepare 1 tsp vanilla extract
  9. Make ready 1 raspberry jam
  10. Make ready 1 whipping cream
  11. Take 1 tsp powder sugar

Beat in the eggs, a little. Treat friends and family to a Victoria sponge cake made with vegan ingredients. The Victoria Sponge was named after Queen Victoria, as reputedly it was her favorite cake. Anna, the Duchess of Bedford, who has been given credit for introducing the charming art of the afternoon tea was a lady in waiting to the queen who quickly adopted the custom of serving sponge cakes as part of the tea.

Steps to make Victoria Sponge Cake:
  1. preheat oven to 180.C or 350.F
  2. cream butter and sugar together
  3. beat eggs and slowly add to mixture
  4. slowly add flour, baking powder and salt and fold in to mix
  5. add milk and vanilla into mix
  6. use spatula to divide batter between two pans and smooth top
  7. place on middle shelf in oven for 20-25 mins until golden and top springs back when pressed lightly
  8. allow to cool for at least 10 mins before moving to wire rack
  9. whip cream until stiff and apply to one side and jam on other piece
  10. sandwich the two layers and sprinkle powder sugar on top

Before the Victoria sponge, British sponge cakes were leavened only by eggs hand-whisked with sugar until foamy and thick. Sponge cake is a light cake made with eggs, flour and sugar, sometimes leavened with baking powder. Sponge cakes, leavened with beaten eggs, originated during the Renaissance, possibly in Spain. The sponge cake is thought to be one of the first of the non-yeasted cakes, and the earliest attested sponge cake recipe in English is found in a book by the English poet Gervase Markham, The English. Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon.

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